scholarly journals Quality of Low Fat Chicken Nuggets: Effect of Sodium Chloride Replacement and Added Chickpea (Cicer arietinum L.) Hull Flour

2011 ◽  
Vol 25 (2) ◽  
pp. 291-298 ◽  
Author(s):  
Arun K. Verma ◽  
Rituparna Banerjee ◽  
B. D. Sharma
Keyword(s):  
Sodium Chloride ◽  
Cicer Arietinum ◽  
Chicken Nuggets ◽  
Low Fat ◽  
Cicer Arietinum L

Composición química y calidad nutritiva de garbanzo (Cicer arietinum L.) fresco y endurecido después de la fermentación en estado sólido (FES)/Chemical composition and nutritional quality of fresh and hardened chickpea (Cicer arietinum L) after the solid state fermentation (SSF)

2000 ◽  
Vol 6 (3) ◽  
pp. 251-258 ◽  
Author(s):  
C. Reyes-Moreno ◽  
C.A. Romero-Urias ◽  
J. Milan-Carrillo ◽  
R.M. Gomez-Garza
Keyword(s):  
Chemical Composition ◽  
Solid State ◽  
Phytic Acid ◽  
Cicer Arietinum ◽  
Solid State Fermentation ◽  
Nutritional Quality ◽  
Dry Matter ◽  
Cicer Arietinum L ◽  
Ssf Process

Solid state fermentation (SSF) represents a technological alternative for a great variety of legumes and cereals, or combinations of them, to improve their nutritional quality and to obtain edible products with palatable sensorial characteristics. Chickpeas (Cicer arietinum L.) are prone to develop the hardening phenomenon, also known as hard-to-cook (HTC) defect, when stored under adverse conditions of high temperature (≥ 25 °C) and high relative humidity (≥ 65%). This hard-to-cook phenomenon causes increases in cooking time, decreases in nutritional quality and deterioration of sensorial attributes of chickpea. The objective of this work was to study the effect of SSF on chemical composition and nutritional quality of fresh and hardened chickpeas. The hardening of chickpea ( Cicer arietinum L. Blanco Sinaloa 92 variety) for human consumption, was produced by accelerated storage (33-35 °C, RH = 75%, 180 days). A Rhizopus stolonifer spore suspension (1 x 106 spores/mL) was used as starter for the fermentation. The temperature and time of the SSF process were 35.8 °C and 42.7 h, respectively. The tempeh was obtained from fresh and hardened chickpea. The SSF process caused a significant increase ( p ≤ 0.05) in crude protein, true protein (19.6-19.9 to 23.2-23.4%), protein solubility, in vitro digestibility (68.6-73.1% to 79.9-80.5%), available lysine (2.19-3.04 to 3.19-4.07 g lysine/ 16 N), palmitic acid, and stearic acid, and a significant decrease ( p ≤ 0.05) in lipids, minerals, linoleic acid, phytic acid (8.82-10.73 to 2.11 g phytic acid/g dry matter), and tannins (16.1-22.4 to 3 mg catechin/g dry matter). The SSF process improved significantly the quality of fresh and hardened chickpea.

Isolation of sodium chloride-tolerant callus line of Cicer arietinum L. cv. BG-203

1984 ◽  
Vol 3 (2) ◽  
pp. 45-47 ◽  
Author(s):  
Ruchira Pandey ◽  
P. S. Ganapathy
Keyword(s):  
Sodium Chloride ◽  
Cicer Arietinum ◽  
Callus Line ◽  
Cicer Arietinum L

Protein quality of chickpea (Cicer arietinum L.) protein hydrolysates

1999 ◽  
Vol 67 (3) ◽  
pp. 269-274 ◽  
Author(s):  
Alfonso Clemente ◽  
Javier Vioque ◽  
Raúl Sánchez-Vioque ◽  
Justo Pedroche ◽  
Juan Bautista ◽  
...  
Keyword(s):  
Cicer Arietinum ◽  
Protein Quality ◽  
Protein Hydrolysates ◽  
Cicer Arietinum L ◽  
L Protein

scholarly journals Effect of foliar nutrition on growth, yield and quality of chickpea (Cicer arietinum L.)

2017 ◽  
Vol 12 (2) ◽  
pp. 296-299
Author(s):  
V. G. TAKANKHAR ◽  
P. N. KARANJIKAR ◽  
S. R. BHOYE
Keyword(s):  
Cicer Arietinum ◽  
Growth Yield ◽  
Foliar Nutrition ◽  
Cicer Arietinum L ◽  
Yield And Quality
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